smokin’ candy trout rolls

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To celebrate thanksgiving last weekend, we went fishing up at Arrow Lake, and thanks to our skilful friend and guide we came home with a whack of beautiful Dolly Varden’s (a type of lovely silvery trout), and our holiday meal was a tail gate party of smoked salmon, crackers, cheese, cured meats, dried fruit and local beers followed by a soak in a mineral hot spring! Certainly this Thanksgiving will be a memorable one.

I caught a 7.5 lb fish (the second biggest of the day), as well as a smaller 4.5 lb one, these fish also happened to be the only fish I have caught since I was about 12, so it was a pretty remarkable experience! We decided that we would smoke the whole 30 lbs of fish we brought home together, so our friend filleted the lot and brined them for 5 days in a brown sugar, salt, garlic and pepper bath, which I smoked yesterday for 8 hours, mopping the filets regularly with maple syrup.

The result: a deeply smoked candy cured dry fish to die for. Well at least the fish died for the cause.

Part of my candied dolly was bound for greater things, and with half a package of egg roll wrappers in the fridge, I blended some smoked fish with cream cheese and leek, and baked off some crispy “bouche to amuse” ourselves with:)

If you find yourself in the company of candy smoked fish give this recipe a try for lovely appy:

filling:

1 cup of candied smoked fish (bone and skin removed)

1/2 cup cream cheese

1/2 cup aged cheddar cheese grated

S+P

1 small leek chopped fine

1 Tbsp grainy mustard

squeeze lemon juice

1 small bunch of fresh finely minced parsley

combine filling ingredients in a bowl

Add about 2 tbsp of filing to each spring roll, brush edges with a 1 egg wash then roll: staring by folding the bottom up, then the sides in, followed by rolling the bindle up towards the top flap, to create a neat and pretty standard egg roll wrap.

brush with oil and bake at 375 for about 20 minutes OR you can fry them oil for 2 minutes